Yunnanese Seared Beef with Mint, Fermented Chilli Bean, Lime and Lemongrass Dressing

Seared rib-eye beef served with a warm fermented chilli and lemongrass dressing, fresh cucumber, and aromatic mint leaves.

Dinner Beef High Protein Spicy Yunnanese

Estimated Nutrition

Calories

910.3

kcal / serving

1820.5 kcal total

Carbs

18.4g

per serving

36.8 g total

Fat

77.1g

per serving

154.2 g total

Protein

39.2g

per serving

78.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

White Rice Vinegar

Clear Honey

tsp

Fermented Chilli Bean Paste

Dairy

100

Butter

Liquids

Lime Juice

Meat

300

Rib-Eye Beef

well-marbled, dry-aged

NutsSeeds

piece

Mint Leaves

deep-fried

piece

Mint Leaves

fresh, for garnish

pinch

Salt

pinch

White Pepper

tsp

Lemongrass

chopped

OilsFats

Vegetable Oil

Vegetables

Cucumber

peeled and chopped into bite-sized pieces

Method

Heat a heavy-based frying pan until extremely hot.

Rub the 300g beef with oil, season, and sear until a brown crust forms.

Add 100g butter to the pan and baste the beef for 1 to 5 minutes.

Remove the beef and let it rest for 10 minutes.

Combine rice vinegar, honey, lemongrass, lime juice, and chilli paste in a saucepan and warm gently.

Slice the beef thinly and pour the warm dressing over it.

Scatter the cucumber, fried mint, and scrunched fresh mint leaves over the beef.